The greatest flavour can only come from quality ingredients.
Chef Wang Zheng’s signature hung-grilled Beijing duck is a triumph of authentic ingredients and cooking techniques.
As the Beijing Duck Master Chef at Shangri-La Hotel, Beijing, Chef Wang inspires new generations while keeping the essence of traditional Chinese cuisine alive through his careful and precise preparation of China’s most iconic dish.
Chef Wang will serve up a dining experience to be remembered. His signature Beijing Duck has been roasted in an oven fuelled by 100-year old Chinese date tree wood. To accompany his perfectly crispy and succulent roast duck, Chef Wang’s menus feature Baked Baby Green Lobster and end on a sweet note with a delicious Chilled Mango with Sago and Pomelo Cream.
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